Cooking Fever Cooking Studio,位於九龍觀塘,小班教學的烹飪教室,另外可包場舉辦各類型聚會、Party 或 Event。設有特大開放式廚房,你可以大展身手, 地點方便,環境寬敞舒適! Cooking Fever - Cooking Studio

地址

觀塘, 香港(近 APM)

食譜

隨煮 亞洲菜 2021.09.12

星島日報之好易煮之精美小菜【花甲蒸水蛋】

蒸水蛋🥚是一道簡單的家常菜,加入花甲一起蒸,多一份鮮甜呢!

只要掌握蛋和雞湯🐔的比例,滑不溜口的蒸蛋輕易做到😎。

食譜示範: https://www.youtube.com/watch?v=l9nDNl4q0SU

份量: 2需時: 15分鐘

材料:

花甲 16 隻 (半斤)

雞蛋 2 隻🥚

鹽 1湯匙

砂糖 少許

雞湯250 毫升

蒸魚豉油 1湯匙

蔥粒適量

Ingredient:

Clams 300g

Eggs 2 pieces

Salt 1 tbsp

Pinch of Sugar

Chicken Broth 250ml

Seasoned Soy Sauce for Seafood 1tbsp

Chopped Green Onion (as garnish)

做法:

  1. 花甲先加鹽於一大碗水,吐沙30分鐘後再用水沖洗。

Soak clams with salt water to remove mud and sand for 30 minutes, rinse and set aside.

  1. 燒滾一鍋水,下花甲,當花甲微開口即取出,備用。

In a pot, bring the water to boil and cook the clams until slightly open. Take out and set aside.

  1. 雞蛋打發後,加入雞湯拌勻。

Beat the egg, add chicken broth and mix well.

  1. 將花甲放入碟中。

Place clams in a plate.

  1. 把蛋汁隔篩倒在花甲上。

Pour the sieved egg mixture into the plate.

  1. 蓋上保鮮紙,放入蒸爐 100度蒸約10分鐘。

Cover with cling wrap. put it into the steam oven. Steam for 10 minutes at 100C.

  1. 淋上蒸魚豉油.

Pour soy sauce on top, serve.

  1. 灑上蔥粒,趁熱享用。

Garnish with chopped green onions.

Tips: 想蒸出來的蛋滑一點,要將蛋液隔篩和蓋上保鮮紙可防上倒汗水滴在蛋上,影響光滑度

Strain the egg mixture before pouring into the plate with clams. Cover with cling wrap to avoid water from dripping onto the surface during steaming. You could make a smooth egg texture if you follow these steps.

 

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Cooking Fever Cooking Studio,位於九龍觀塘,小班教學的烹飪教室,另外可包場舉辦各類型聚會、Party 或 Event。設有特大開放式廚房,你可以大展身手, 地點方便,環境寬敞舒適! Cooking Fever - Cooking Studio

地址

觀塘, 香港(近 APM)